Studies on the preparation of spawn of Pleurotus sp.

Bano, Z. and Srivastava, H. C. (1964) Studies on the preparation of spawn of Pleurotus sp. Journal of Food Science and Technology (India), 1 (1). pp. 8-9.

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Abstract

Pure culture of the fungus which grew well on potato dextrose agar was used for the preparation of spawns. Different media were used for the preparation of spawns, out of which paddy straw medium gave good results. Addition of oat meal to the spawn medium adversely affected the yield. The spawns stored at room temperature (21-35°C) and 15.5-21ºC for 2-4 months gave the maximum yield when inoculated in the beds. On further increasing the storage period beyond 4 months at room temperature, there was noticeable decrease in the yield. Low temperature storage of spawn also adversely affected the yield.

Item Type:	Article
Uncontrolled Keywords:	Pleurotus spawn
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 05:48
Last Modified:	09 May 2012 06:56
URI:	http://ir.cftri.res.in/id/eprint/5807

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